Cuban Chicken in Green Mango Garlic Sauce with Soft Malanga Mash

Name: Cuban Chicken in Green Mango Garlic Sauce with Soft Malanga Mash
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 cups green mango; 1.75 lb malanga root; 1 1/4 cups white onion; 1 cup green bell pepper; 8 cloves garlic; 1/2 cup crushed tomato; 1 1/2 cups chicken broth; 1/3 cup sour orange juice; 3 tbsp olive oil; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 leaf bay leaf; 1 1/2 tsp salt; 1 tsp black pepper; 1/4 cup fresh cilantro; 2 tbsp butter

An original Cuban dish featuring browned chicken thighs simmered in a criollo-style green mango sauce with garlic, onion, bell pepper, and cumin, served with a soft malanga mash finished with olive oil. The recipe balances tang, aroma, and creamy texture in a comforting and distinctive meal.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
250 g green mango (pelado and diced small)
800 g malanga root (pelada and diced medium)
180 g white onion (en pluma fina, divided)
120 g green bell pepper (in strips finas)
24 g garlic (chopped, divided)
120 ml crushed tomato (without sugar added)
360 ml chicken broth (divided)
80 ml sour orange juice (si no se consigue, ver sustituciones)
45 ml olive oil (divided)
4 g ground cumin
2 g dried oregano
1 unit bay leaf
8 g salt (or to taste, divided)
2 g black pepper (divided)
12 g fresh cilantro (chopped)
30 g butter (for the fufú of malanga)

Nutrition facts

per serving

462 kcal

Calories

32 g

Protein

28 g

Carbs

24 g

Fat

5 g

Fiber

23 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, half of the cumin, half of the oregano, and 40 ml (1/3 cup) of the sour orange juice. Let it rest for 15 minutes in the refrigerator.
2
2. Place the malanga in a pot with enough water to cover it by 2.5 cm (1 inch) and add 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until very tender.
3
3. Meanwhile, heat a deep skillet or wide pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and brown the chicken for 3 to 4 minutes per side. Remove and reserve.
4
4. In the same skillet, add another 15 ml (1 tbsp) olive oil. Sauté the onion, green bell pepper, and the remaining half of the garlic for 5 minutes, stirring, until softened.
5
5. Add the crushed tomato, the rest of the cumin, the rest of the oregano, the bay leaf, and the green mango. Cook for 3 minutes so the mango begins to soften.
6
6. Pour in 240 ml (1 cup) chicken broth and the remaining 40 ml (1/3 cup) sour orange juice. Return the chicken to the skillet along with any juices. Cover and cook over medium-low heat for 20 minutes, until the chicken is tender and the sauce is lightly thickened.
7
7. If you prefer to finish the chicken in the oven, transfer the oven-safe skillet to 375°F (190°C) for 15 minutes, tightly covered, checking that the chicken is fully cooked. Otherwise, continue on the stovetop until the same doneness is reached.
8
8. Drain the cooked malanga and transfer it to a bowl. Add the butter, the remaining 15 ml (1 tbsp) olive oil, the remaining 120 ml (1/2 cup) chicken broth, the rest of the chopped garlic, 1/2 teaspoon salt, and the remaining black pepper. Mash until smooth and creamy.
9
9. Remove the bay leaf from the sauce. Adjust salt if needed and add the chopped fresh cilantro. Cook 1 more minute to combine.
10
10. Serve a bed of malanga mash on each plate and top with the chicken, plenty of green mango sauce, and vegetables.

Chef tips

For a silkier sauce, mash a few mango cubes against the pan at the end of cooking. The malanga should be mashed while hot for the smoothest texture.

Substitutions

If sour orange is unavailable, use 60 ml (1/4 cup) orange juice and 20 ml (4 tsp) lime juice. You may substitute well-cooked cassava for the malanga, though the texture will be less creamy. For a dairy-free version, replace the butter with more olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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